Community Pick
Cornbread
"It took me 5 years to get this simple recipe from one of my favorite restaurants. Every time I asked they said they couldn't give it out. I kept asking and finally here it is. I love it-I was shocked to see how simple it was. I hope you will love it also."
photo by lilsweetie
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 1 (8 1/2 ounce) box Jiffy corn muffin mix
- 1 teaspoon minced dried onion
- 1 egg
- 1⁄4 cup oil
- 1⁄2 cup cheddar cheese, grated (I like extra sharp)
- 1 (8 1/4 ounce) can cream-style corn
directions
- Mix well.
- Lightly grease an 8" baking pan.
- Bake 350 till lightly golden brown.
- About 15 to 20 minutes.
Questions & Replies
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Reviews
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Totally amazing. We love corn so I added about 1 cup of frozen corn that I chopped really fine and then I make them into pancakes and pan fry them with some pam, they make awesome corn cakes -
my family went wild over this corn bread the first time i me it. In fact since i had the ingedients in the house, i made another right then and there! i have frozen it and when needed, i just thaw it and then pop it in the toaster oven. yes i've shared the recipe with certain people who have tried it. Thank you Josephine George. -
This is wonderful and so cheap to make! I think next time I will try some red pepper flakes and spice it up a little! (not that it needs it... it's great just the way it is!)
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This is absolutely wonderful tasting. And super easy! My 15 yo dd that is learning how to cook makes this and it's one of her daddy's favorites. -
A favorite of my entire family!
see 34 more reviews
Tweaks
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Very good! The only thing I changed was using 1/4 cup melted butter instead of the oil and just put the remaining half can of corn into my soup. We didn't eat the whole thing, but came close to it! -
I've never made cornbread before and besides having it at restaurants we don't ever have it soooo I don't really have much to compare it to. We loved it though and will be making it with bbq and such in the future. I don't have minced dry onions so I used 1/3 tsp onion powder instead. -
Delicious!!! This is a really good cornbread. BE SURE TO USE A SMALL CAN OF CORN OR HALF A LARGE CAN. Thanks to a reviewer I didn't mess that one up. It is best eaten with a fork. I too used 1/4 cup evaporated milk instead of oil and it was so moist. Everyone devoured it. I'm making more tonight. This will be a regular dish in out home. Thanks a lot!!! -
Tried this recipe recently to make with some spicy Lousiana-style dishes. Followed the suggestion below me and replaced the oil with evaporated milk. Turned out even better than I hoped. It was still crumbly and moist two days later. Excellent find.
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This bread is WONDERFUL!!! I replaced the egg, with egg beaters, and the oil with evaporated milk. But this is now my favorite bread to make. Thank you.
RECIPE SUBMITTED BY
Josephine George
Wilmington, NC
I work as a volunteer with kindergarten children-4-5-6 years old. I have been doing this for 3 years and I love it. I wish everyone would spend some time helping children in school. This has become my passion. I found I was needed and they helped fill a void in my life.
I am a widow and my husband loved to eat and I loved cooking for him. I had such great fun trying new recipes on him. We had 8 children - his - and mine. I was a pretty good cook when we married but with 10 people in the new family I became a very good cook. It was helpful to be Italian and have a great cook for a Mom.
I don't have many pet peeves. I am a very
patient person. My pet peeves these days, I guess is that some parents don't spend time with their children. It is so evident, now that I am with these little ones.
They are so easy to please and so happy to be alive. Enough I can go on and on
